Features

Renowned for its distinctive flavour and ability to pair brilliantly with food, there’s no bigger name in the world of fino than Tio Pepe. We talk to master blender Antonio Flores to find out more about how this famous fino is produced and why it’s the perfect pairing to all sorts of dishes.

Great British Menu 2022: South West heat preview

by Great British Chefs

7 March 2022

The best chefs of the South West of England step up to the plate in the penultimate heat of Great British Menu 2022 – get to know a little more about them.

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Great British Menu 2022: London and South East hea...

Great British Menu 2022: London and South East heat preview

by Great British Chefs

14 February 2022

Learn more about the quartet of chefs representing London and the southeast of England in the 2022 series of Great British Menu.

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Great British Menu 2022

Great British Menu 2022: North West heat recap

by Howard Middleton

11 February 2022

Four chefs representing the north west of England battle it out for the top spot – but who reigned supreme? Howard Middleton fills us in on what went down in the GBM kitchen.

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Great British Menu 2022

Michelin Guide UK 2022: our predictions

by Henry Coldstream

8 February 2022

The 2022 edition of the Michelin Guide for Great Britain and Ireland is announced on Wednesday 16 February, but who will be joining the list? Join us as we gaze into our crystal ball and share our hot tips for this year's revelation.

Great British Menu 2022: Wales heat preview

by Great British Chefs

7 February 2022

The best and brightest Welsh chefs take to the Great British Menu kitchen on 15 February – get to know a little more about those appearing in the 2022 series of the cooking competition.

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Great British Menu 2022

A glimpse inside the Japanese kitchen: the secrets...

A glimpse inside the Japanese kitchen: the secrets behind the cuisine

by Great British Chefs

4 February 2022

Japanese food can be misunderstood as inaccessible for home cooks – master the basics, however, and it can be surprisingly simple. We take a look at some of the essential elements of the cuisine and how Japan House London is inviting people to learn more.

Great British Menu 2022: Central heat recap

by Howard Middleton

4 February 2022

Howard Middleton is back to take us through the highs, lows, triumphs and missteps of the Great British Menu kitchen. Catch up on how the chefs representing the Central region got on.

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Great British Menu 2022

The many flavours of Chinatown: London's window in...

The many flavours of Chinatown: London's window into East and Southeast Asia

by Great British Chefs

31 January 2022

Year after year, London's Chinatown continues to develop and change to reflect the food trends and traditions of East and Southeast Asia, with its influences now stretching far beyond the bounds of China. We delve into the history of Chinatown and find out from those who run its restaurants what makes is so unique.

Great British Menu 2022: North West heat preview

by Great British Chefs

31 January 2022

The second heat this series features the North West of England's top culinary talent – get to know a little bit more about them here.

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Great British Menu 2022

Sam Buckley: on the hunt again

by Sam Buckley

27 January 2022

After a somewhat raucous day out on a ‘social’ shoot, chef Sam Buckley heads deeper into the marshes to experience a more serene, laidback evening hunting game birds as the sun sets.

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Poon’s 2.0: a lasting legacy

by Tom Shingler

27 January 2022

In the 1980s, chef Bill Poon’s eponymous restaurant changed the perceptions of Chinese food in the UK forever. Today, his daughter Amy has picked up the baton, ensuring a whole new generation can enjoy an array of sauces, wontons and more that showcase an often misunderstood cuisine in the way it deserves. She talks to Tom Shingler about resurrecting the Poon’s name and shares six of her favourite recipes.

Great British Menu 2022: Central heat preview

by Great British Chefs

24 January 2022

Get to know a little more about the chefs competing in the first regional heat of Great British Menu 2022, representing the Central region.

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Great British Menu 2022

Everything you need to know about Great British Me...

Everything you need to know about Great British Menu 2022

by Great British Chefs

24 January 2022

A new judging line-up, an exciting new theme, different airing times and of course, the chefs competing – here’s all the details and information on Great British Menu 2022.

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Great British Menu 2022

Ones to watch: Tom Westerland

by Henry Coldstream

17 January 2022

After spending years working in traditional fine dining restaurants, Tom Westerland realised what he really wanted to do was cook with fire. Now, as head chef at the recently opened Ember at Crockers in Henley-on-Thames, he’s doing exactly that. We caught up with Tom to find out about his latest venture.

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Ones to watch

Prosperity Salad: the perfect dish for Chinese New Year

Prosperity Salad: the perfect dish for Lunar New Y...

Prosperity Salad: the perfect dish for Lunar New Year

by Great British Chefs

2 January 2022

Lunar New Year falls on 1 February in 2022, ushering in the Year of the Tiger and a whole host of delicious dishes to celebrate. Learn how to cook a particularly interesting – and delicious – salad to kick off any feast and you’ll be shouting lo hei before you know it.

Sam Buckley: on the hunt

by Sam Buckley

29 December 2021

Sam attends his first ever duck shoot along the Fylde coast in Lancashire to gain an insight into the rural British world of wellies, gun dogs and port.

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A closer look at Reggio Emilia: one of the regions...

A closer look at Reggio Emilia: one of the regions famous for producing Parmigiano Reggiano

by Great British Chefs

22 December 2021

Italy’s Emilia-Romagna is famed for including the provinces where Parmigiano Reggiano can be produced. Between the more well-known cities of Parma and Modena lies Reggio Emilia, a city forever linked to this king amongst cheeses. Learn more about the dishes and ingredients found there and discover how Parmesan is intertwined into many of the local specialities.

3 quick and easy starters for Christmas Day

by Great British Chefs

22 December 2021

Looking for a last-minute dish to kick off the festive feasting this Christmas? This trio of starter recipes – one meaty, one pescatarian and one plant-based – are a doddle to put together and can be prepared in advance, leaving you plenty of time to focus on the main event.

Ones to watch: Chris Emery

by Henry Coldstream

15 December 2021

Determined to become a chef since childhood, Chris Emery quickly forged himself an impressive career working in numerous acclaimed kitchens. Today, he cooks his own exciting food at The Alice in Oxford.

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Ones to watch

The secret world of txokos: the Basque Country’s p...

The secret world of txokos: the Basque Country’s private gastronomic societies

by Great British Chefs

13 December 2021

Taking place behind closed doors in Spain’s Basque Country, txokos are a kind of private gastronomic club where members meet up regularly to eat and drink together. We find out more about these secretive societies and how they came to be.

5 things you never knew about Parmigiano Reggiano

by Great British Chefs

10 December 2021

Parmigiano Reggiano is quite simply one of the best cheeses in the world – but its legacy goes far beyond cooking and cuisine. We take a look at some of the facts and stories surrounding this cheese that cement its cultural dynasty.

A beginner's guide to Korean cooking with Joo Won

by Joo Won

8 December 2021

Watch chef Joo Won talk through his five must-have Korean ingredients for anyone looking to cook the country's incredible dishes at home.

Ireland’s world-class produce: the ingredients sou...

Ireland’s world-class produce: the ingredients sought out by top chefs

by Great British Chefs

7 December 2021

For centuries Ireland has had a reputation for producing some of the finest ingredients around, including – but by no means limited to – its renowned grass-fed beef. We take a closer look at what makes Irish produce so special and why it’s become increasingly popular with chefs in the UK.

Your Christmas, sorted

by Great British Chefs

6 December 2021

Mains and sides, cheese and puds, the traditional or the unusual – we’ve got hundreds of festive recipes to mix-and-match into your ultimate Christmas feast. Take a look at our favourite dishes all in one place and make this year’s Christmas dinner the best ever.

Anolon X: the joy in the journey

by Great British Chefs

3 December 2021

A good set of pans is key to great cooking – but a solid recipe is just as important. We take a look at the thought processes of two top chefs when it comes to creating a recipe, and how the new Anolon X range of pans ensures those recipes can be cooked to perfection.

Your Christmas, sorted: potatoes

by Great British Chefs

1 December 2021

The bird always hogs the limelight, but when done right it's the potatoes that everyone reaches for at Christmas. Whether you're a fan of classic roasties or prefer something a little less traditional, one of these recipes is sure to tick all the right boxes.

Your Christmas, sorted: desserts, cakes and puddin...

Your Christmas, sorted: desserts, cakes and puddings

by Great British Chefs

1 December 2021

It's essential that a Christmas dinner ends on a high. That's why your dessert deserves just as much thought as the main course. These are our picks of the best Christmas dessert, cake and pudding recipes.

Your Christmas, sorted: extra sides

by Great British Chefs

1 December 2021

Don't stop at the classics when it comes to sides for a Christmas dinner. These are a few of our favourite recipes involving ingredients that go beyond the norm.

Your Christmas, sorted: parsnips

by Great British Chefs

1 December 2021

One of the essential Christmas dinner sides, there are countless delicious ways that parsnips can be prepared. These are just a few of our favourite parsnip recipes for Christmas.

Your Christmas, sorted: carrots

by Great British Chefs

1 December 2021

A staple of any traditional Christmas dinner, carrots are an absolute must. These are our favourite festive carrot recipes for the big day.

Your Christmas, sorted: stuffing

by Great British Chefs

1 December 2021

Whether stuffed inside your Christmas bird or cooked separately as an accompaniment, stuffing never fails to go down well with a crowd. Here are a selection of our favourite Christmas stuffing recipes.

Your Christmas, sorted: Brussels sprouts

by Great British Chefs

1 December 2021

Notorious crowd-splitters, Brussels sprouts can conjure some serious division. When done well, however, they really are hard to beat on Christmas Day. These are six of our favourite Brussels sprouts recipes.

Your Christmas, sorted: cabbage

by Great British Chefs

1 December 2021

Any decent Christmas dinner needs to involve some cabbage on the side. Whether braised and tangy or fresh and vibrant, these are the festive cabbage recipes you need to try.

Your Christmas, sorted: the bird

by Great British Chefs

1 December 2021

No traditional Christmas dinner is complete without a beautiful bird plonked down in the middle of the table. These are seven of our favourites.

Your Christmas, sorted: sauces and gravy

by Great British Chefs

1 December 2021

The key elements of a Christmas dinner would be nothing without amazing sauces and gravy to bring them all together. These are four of our favourite sauce recipes for a Christmas roast.

The women redefining Britain’s food scene: Clare F...

The women redefining Britain’s food scene: Clare Finney on her debut book The Female Chef

by Henry Coldstream

1 December 2021

Determined to look more closely at the gender imbalance still very much present within the world of restaurants, Clare Finney set out chatting to thirty-one inspiring women in food about their stories and experiences of the industry. Henry Coldstream chats to Clare to find out more.

Your Christmas, sorted: vegetarian and vegan

by Great British Chefs

1 December 2021

Just because a traditional Christmas dinner tends to involve heaps of meat and dairy doesn't mean veggies and vegans have to miss out. These are just a few of our favourite plant-based and vegetarian Christmas recipes.

Your Christmas, sorted: cheese

by Great British Chefs

1 December 2021

Comfort food doesn't come much better than gooey melted cheese at Christmas. These are five of the best festive recipes with a wheel of molten cheese at their core.

Your Christmas, sorted: mince pies

by Great British Chefs

1 December 2021

The perfect accompaniment to a glass of mulled wine, mince pies are the epitome of a Christmas treat. These are a few are favourite mince pie recipes to enjoy throughout the festive season.

Dominic's roast Bronze turkey with all the trimmings

Christmas

by Great British Chefs

29 November 2021

Christmas is coming, and so are the unexpected visitors! Get ahead of the game this festive season with our Christmas tips, features and recipes and keep your potatoes crisp, cocktails punchy and the biscuit tin filled with festive bakes.

Sam Buckley: on the 'Hungry Gap'

by Sam Buckley

27 November 2021

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Sam Buckley on...

5 must-try cherry tomato canapé recipes

by Great British Chefs

24 November 2021

In need of some canapé inspiration before the festive hosting season begins? These are five of our favourite canapés centred around the humble cherry tomato.

5 unusual ways of using Parmigiano Reggiano

by Great British Chefs

24 November 2021

A stalwart of Italian cuisine, Parmigiano Reggiano is often grated on top of dishes or gently cooked into sauces. These days, however, it’s used in a whole host of dishes and cuisines from beyond Italy’s borders. We take a look at some of the more unusual ways you can use the one and only Parmesan.

Patience equals flavour: the importance of the ‘ja...

Patience equals flavour: the importance of the ‘jangs’ and fermentation in Korean cuisine

by Great British Chefs

23 November 2021

Korean dishes are known for their big, bold, seasonal flavours – but the foundations of the cuisine almost always begin with something fermented. Learn more about the importance of ferments in Korean cuisine, from kimchi to the ‘jangs’ used throughout the country’s cooking.

Chefs, sommeliers and sherry: Copa Jerez 2021

by Great British Chefs

17 November 2021

Every two years, chefs and sommeliers from around the world team up to create avant-garde dishes that pair perfectly with sherry wines. We took a trip to the Copa Jerez grand final to see just how revolutionary food and sherry matching can be.

Beronia

by Great British Chefs

16 November 2021

Made by a group of friends to share around a table of good food, these Spanish wines are perfect for any occasion.

Rioja with a conscience: Spain’s super-sustainable...

Rioja with a conscience: Spain’s super-sustainable winery

by Great British Chefs

16 November 2021

Situated in the heart of La Rioja Alta, Beronia’s Ollauri winery is one of the most sustainable in Europe. We uncover how the design of the winery and the innovative technology used there help Beronia push the boundaries of eco-friendly wine making.

Ones to watch: Dom Auger

by Henry Coldstream

15 November 2021

When a knee injury thwarted his plans to join the army, Dom Auger decided to channel all his energy into cooking – and has never looked back. He is now the head chef at Hackney Coterie, where his menu showcases his passion for zero-waste cookery.

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Ones to watch

Pannage pork: Britain’s answer to Iberico

by Henry Coldstream

11 November 2021

Every autumn in the New Forest, hundreds of domestic pigs are released into the woodland to roam around in the wild and eat their weight in acorns – not too dissimilar to Spain's world-famous Iberico ham. We take a closer look at this unique practice and why 'pannage pork' isn't as well known as its Mediterranean counterpart.

The rise of Irish food: a world-class cuisine gett...

The rise of Irish food: a world-class cuisine getting the attention it deserves

by Chloë King

10 November 2021

For a long time, Irish food has been somewhat of an under celebrated cuisine but the past couple of decades have seen the island get recognised more and more for its produce, chefs and restaurants. Chloë King takes a closer look at Ireland’s modern culinary landscape.

Where and what to eat and drink in Dublin

by Chloë King

10 November 2021

Temple Bar and the Guinness Storehouse might attract the majority of tourists, but for food-lovers in the know there’s a huge amount to see and taste during a trip to Dublin. Chloe King takes to the city streets and shares her top picks.

The secrets of Parmigiano Reggiano’s rind

by Great British Chefs

5 November 2021

A wheel of Parmigiano Reggiano is a beautiful thing to behold – but all those words, numbers and markings go beyond aesthetics. We find out more about what they can tell us about this legendary cheese.

Where and what to eat and drink in Belfast

by Chloë King

27 October 2021

Chloe King heads to the Northern Irish capital to experience a city at its culinary peak. From Michelin-starred tasting menus and international flavours to buzzing food markets and a great cup of coffee, here are the places to visit when you’re in Belfast.

Sam Buckley: on autumn pickling

by Sam Buckley

27 October 2021

Noticing the changes of the seasons in his vegetable patch, chef Sam Buckley turns his attention to the preserving jar and shares his secrets to making the very best pickles.

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Sam Buckley on...

Beronia: best served with friends

by Great British Chefs

25 October 2021

Ever since its first vineyard was planted in the 1970s, Beronia has always been committed to producing classic examples of Rioja wine with moreish drinkability, crafted to be enjoyed amongst friends. We take a look at the story behind it.

6 of South Korea’s most spectacular food markets

by Great British Chefs

22 October 2021

An ever-thriving part of South Korean culture, some of Asia’s most highly regarded food markets are located both in Seoul and further afield. We take a look at some of the best food markets the country has to offer.

Ski Famille: fine food on the slopes

by Great British Chefs

20 October 2021

A skiing holiday is just as much about the evenings as it is the time on the slopes. Ski Famille’s executive chef George Dyer tells us how he’s elevating the menus served at the resorts’ chalets and how chefs interested in joining him can get involved.

A taste of Ireland

by Great British Chefs

18 October 2021

The island of Ireland is home to one of the most exciting emerging food scenes in the world. Get to know more about the dishes, people, produce and locations that make it a must-visit.

Ones to watch: Tom Noest

by Henry Coldstream

14 October 2021

Falling in love with the idea of becoming a publican at the age of eighteen, Tom Noest immersed himself in the industry and now runs two critically-acclaimed gastropubs.

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Ones to watch

Top picks: the Great British Chefs team’s favourit...

Top picks: the Great British Chefs team’s favourite recipes

by Great British Chefs

7 October 2021

There are well over 5,000 recipes on Great British Chefs, covering a whole host of different cuisines and styles. We find out from members of the Great British Chefs team what their favourite dishes are and why.

Kohitsuji yaki – chargrilled teriyaki-glazed lamb chops

8 of our favourite lamb cutlet recipes

by Great British Chefs

6 October 2021

One of the most luxurious cuts of lamb around, the lamb cutlet can play a starring role in all sorts of different dishes. Take a look at these eight amazing lamb cutlet recipes to find out how to make the most of them.

Sam Buckley: on damsons

by Sam Buckley

27 September 2021

At Sam Buckley’s Stockport restaurant Where The Light Gets In, September sees the team preserve dozens of damsons to use in the months ahead. In his new monthly column, Sam shares his love for this super-seasonal British fruit and how the Japanese technique he uses to preserve them represents a very different kind of food mile.

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Sam Buckley on...

A taste of Korea

by Great British Chefs

20 September 2021

Discover all things great and good about Korea's food and drink, including Korean recipes, features on Korean cuisine and guides on the products and ingredients that make Korean food world-class.

Chuseok: Korea’s thanksgiving harvest festival

by Great British Chefs

19 September 2021

Every autumn in Korea thousands flock back to their hometowns for a three-day holiday of thanksgiving called Chuseok, in which traditional Korean dishes play a starring role. We take a look at the traditions of this very special celebration, focusing in on the food and drink enjoyed at the festival.

Belvoir Farm: how a homemade elderflower cordial b...

Belvoir Farm: how a homemade elderflower cordial blossomed into something beautiful

by Great British Chefs

16 September 2021

Since the first bottle of Belvoir Farm’s now-famous elderflower cordial was made in Mary Manners’ home kitchen almost forty years ago, this once tiny farmhouse tipple has become one of the nation’s most popular drinks. We chat to managing director Peverel Manners to find out more.

SushiSushi TV: Tom Brown at Cornerstone

by Great British Chefs

16 September 2021

One of London's trendiest, most popular restaurants (and with good reason), Tom Brown's fish-focused Cornerstone offers small plates in relaxed surroundings. Watch him talk to SushiSushi's Stuart Turner about how he incorporates Japanese products in his cookery.

Ones to watch: Lucy Timm

by Henry Coldstream

15 September 2021

Having tried her hand at a variety of different creative professions, it wasn’t until she was in her mid-twenties that Lucy Timm decided to try working in a professional kitchen. Finding her feet at trendy spots including Michelin-starred Leroy, she now heads up the kitchen at Royale in east London.

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Ones to watch

SushiSushi TV: Simon Martin at Mana

by Great British Chefs

14 September 2021

Manchester's Michelin-starred restaurant Mana offers a magical multi-course journey into flavour and texture. Watch SushiSushi's founder Stuart Turner talk to chef Simon Martin about how his Japanese produce and ingredients weave their way throughout the dishes.

Weber Genesis II: bringing precision to the forefr...

Weber Genesis II: bringing precision to the forefront

by Great British Chefs

10 September 2021

Barbecuing may be one of the most ancient cookery techniques around but it’s never exactly been the most precise way of cooking – until now. Weber’s new range of smart barbecues use state-of-the-art technology to ensure you’re always grilling to perfection.

Can do: how to use tinned tomatoes

by Great British Chefs

9 September 2021

Tinned tomatoes come in all shapes and forms, from peeled and chopped to passata and purée. We take a look at Mutti’s range of products to see how they can best be used in different recipes.

Great British Chefs Club: now free for students

by Great British Chefs

8 September 2021

If you’re in formal education at university, college or catering college, then you can now become a member of the Great British Chefs Club for free! Take a look at what our membership offers and how you can sign up.

SushiSushi

by Great British Chefs

2 September 2021

The absolute best of Japanese artisanal products are painstakingly sourced by SushiSushi's Stuart Turner, who travels the length and breadth of Japan to seek out truly world-class ingredients. Get to know a bit more about him and his business, before watching him talk to the country's top chefs to find out how they use his discoveries in their dishes.

SushiSushiTV: Zak Hitchman at Casamia

by Great British Chefs

30 August 2021

Watch chef Zak Hitchman from Casamia in Bristol talk to SushiSushi's founder Stuart Turner about how his products are used to create the Michelin-starred dishes on the restaurant's menu.

8 barbecue dishes to cook this Bank Holiday weeken...

8 barbecue dishes to cook this Bank Holiday weekend

by Great British Chefs

25 August 2021

While summer hasn't exactly played ball this year, we're hoping for some half-decent weather this Bank Holiday weekend so we can get grilling in the great outdoors. Here’s what we’ll be firing up the coals for over the weekend.

SushiSushi TV: Ollie Dabbous at HIDE

by Great British Chefs

23 August 2021

Mayfair's HIDE restaurant is one of London's most respected restaurants – take a look how chef Ollie Dabbous uses the products sourced by SushiSushi to incorporate complex, nuanced flavours into his wonderful nature-inspired dishes.

SushiSushi TV: Brad Carter at Carters of Moseley

by Great British Chefs

13 August 2021

Take a look behind the scenes at Brad Carter's Michelin-starred restaurant where he uses SushiSushi's world-class products to make truly out-of-this-world dishes.

Sushi glossary: the Japanese terms you need to kno...

Sushi glossary: the Japanese terms you need to know

by Henry Coldstream

13 August 2021

Sushi is Japan’s most famous culinary export – but there are a huge amount of different ingredients and terms which can make reading an authentic menu intimidating. We’ve put together a glossary of some of the key sushi-related terms to make it easier.

Japan House London: a taste of Japan in the heart ...

Japan House London: a taste of Japan in the heart of Kensington

by Great British Chefs

11 August 2021

Providing people in the UK with the chance to immerse themselves in Japanese culture, Japan House London is a space that showcases the best of the country. We take a closer look at what Japan House offers (both physically and virtually), before honing in on the incredible Japanese tableware and kitchenware it offers.

15 years of Trinity: Adam Byatt on the highs and l...

15 years of Trinity: Adam Byatt on the highs and lows of his Michelin-starred Clapham restaurant

by Henry Coldstream

9 August 2021

Since opening its doors in 2006, Clapham’s Trinity has risen through the ranks to become one of London’s most highly regarded neighbourhood restaurants. Henry Coldstream chats to chef proprietor Adam Byatt about what’s changed over the past fifteen years and how he’s kept Trinity relevant.

Koji: the Japanese ingredient responsible for some...

Koji: the Japanese ingredient responsible for some of our favourite flavours

by Henry Coldstream

9 August 2021

We take a look at how this very special Japanese mould continues to revolutionise fermentation today.

Soup and noodle: the four varieties of ramen

by Henry Coldstream

6 August 2021

Ramen is the superstar of modern Japanese cooking. We take a look at the four main varieties of the noodle soup and how they differ.

8 of Japan’s most popular dishes to recreate at ho...

8 of Japan’s most popular dishes to recreate at home

by Henry Coldstream

6 August 2021

Few cuisines have quite as many stand-out dishes as Japanese. We take a look at how to make some of the country’s most popular plates of food.

SushiSushi TV: Michael Wignall at The Angel at Het...

SushiSushi TV: Michael Wignall at The Angel at Hetton

by Great British Chefs

29 July 2021

Take a look behind the scenes at Michael Wignall's incredible Michelin-starred restaurant The Angel at Hetton and discover how he uses SushiSushi's products to elevate his dishes.

Kamado, konro, robata: the Japanese barbecues used...

Kamado, konro, robata: the Japanese barbecues used in the UK’s best restaurants

by Henry Coldstream

23 July 2021

Barbecues tend to live in the garden at home, but in many top restaurants they’re a key part of the kitchen. We take a look at the three types of Japanese grills being used by the UK’s top chefs.

SushiSushi: the home of Japanese flavours

by Great British Chefs

22 July 2021

When Japanese ingredient company SushiSushi started out in 2007, it stocked just one product. Now with over 1,000 items listed on its website, it supplies many of the UK’s top chefs. We speak to founder Stu Turner about how he fell head-over-heels in love with Japanese flavours and take a look at some of the most interesting ingredients he offers.

Dutch yellowtail: the super-sustainable, sashimi-g...

Dutch yellowtail: the super-sustainable, sashimi-grade fish coming to home kitchens

by Great British Chefs

22 July 2021

Sashimi-grade fish are some of the most exciting to work with both in the professional and home kitchen – but the sustainability credentials behind them can be pretty poor. The Kingfish Company is changing that with its hyper-environmentally-friendly yellowtail farm in the Netherlands. We take look at what the company’s doing differently and why the species itself is such a joy to cook and eat.

A taste of Japan

by Great British Chefs

19 July 2021

Discover all the recipes, ingredients, produce and flavours that make Japanese cuisine one of the most respected and beloved in the world.

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Flavours of Japan

Chorizo

by Great British Chefs

13 July 2021

This cured Spanish sausage has completely captured the hearts of British home cooks and chefs alike – take a look at its history, learn about the different varities and peruse our vast collection of recipes.

10 recipes to cook in July

by Great British Chefs

1 July 2021

As we hit the heights of summer, greens and sweet summer berries are at their peak, with a glut of ingredients to choose from when it comes to planning al fresco dinner parties.

5 traditional Cornish dishes you need to try

by Henry Coldstream

30 June 2021

Not only is Cornwall home to some of the finest produce in the country – it’s also known for its own traditional dishes. These are the ones to look out for on your next visit.

Cornish suppliers going the extra mile: Kernowsash...

Cornish suppliers going the extra mile: Kernowsashimi

by Henry Coldstream

28 June 2021

Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.

Cornish suppliers going the extra mile: Philip War...

Cornish suppliers going the extra mile: Philip Warren Butchers

by Henry Coldstream

28 June 2021

Cornwall is home to some of the finest produce the UK has to offer. Henry Coldstream talks to master butcher Ian Warren about how the family business supports local farmers, its commitment to sustainability and its lockdown-inspired range of more specialist chef-led cuts.

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Producers

Cornish suppliers going the extra mile: The Cornwa...

Cornish suppliers going the extra mile: The Cornwall Project's cull yaw

by Henry Coldstream

28 June 2021

Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.

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Producers

Le Gruyère AOP

by Great British Chefs

17 June 2021

Find recipes, features and everything you could ever need to know about Le Gruyère AOP – one of the best cheeses to cook with in the world.

Davidstow's Special Reserve Cheddar: the cheese redefining the meaning of mature

Davidstow's Special Reserve: the cheddar aged for ...

Davidstow's Special Reserve: the cheddar aged for half a decade

by Great British Chefs

14 June 2021

When it comes to ageing cheese, Cornish cheesemaker Davidstow is all about going the extra mile. They mature their cheeses for much longer than average at every age, from their twelve-month mature cheddar to their unrivalled sixty-month special reserve. We take a look at Davidstow’s cheesemaking process and the effect this extreme ageing has on the cheddar’s flavour.

The Cornish pasty’s journey to Mexico

by Henry Coldstream

11 June 2021

Henry Coldstream looks at how Cornwall’s most famous dish found its way over to Mexico in the nineteenth century and became a staple of one state’s cuisine.

The delicious story of Doom Bar: a Cornish ale’s r...

The delicious story of Doom Bar: a Cornish ale’s rise to greatness

by Great British Chefs

11 June 2021

Sharp’s Brewery’s flagship ale is one of the most recognisable beers in the UK today. We take a look at the history and incredible growth of the popular ale and find out why it's such a great choice for pairing with food.

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Producers

Cornwall

by Great British Chefs

11 June 2021

For a small county in the southwest of England, Cornwall is an absolute powerhouse when it comes to food and drink. Join us as we take a look at all the incredible ingredients, producers, chefs and restaurants that make Cornwall the most culinary county in the UK.

Chet Sharma on his debut restaurant Bibi

by Henry Coldstream

28 May 2021

Having spent over a decade helping to develop menus for the UK’s most prestigious chefs, Chet Sharma has finally announced his first restaurant. The chef talks to Henry Coldstream about what to expect at Bibi, in London, and why now is the time to open a place of his own.

Great British Menu 2021: the banquet

by Howard Middleton

22 May 2021

With each winning chef now chosen, the hard work begins! Howard Middleton lets us know how the champions of Great British Menu 2021 fared at the banquet.

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Great British Menu 2021

Garum: the ancient ferment being reinvented by che...

Garum: the ancient ferment being reinvented by chefs

by Henry Coldstream

21 May 2021

Henry Coldstream takes a look at how the liquid byproduct of fermented fish became the condiment du jour of Ancient Rome and how chefs today are using the product to enhance their cooking.

Great British Menu 2021: Dan McGeorge on his winni...

Great British Menu 2021: Dan McGeorge on his winning dessert

by Henry Coldstream

20 May 2021

Liverpool’s Dan McGeorge talks to Henry Coldstream about making it to the banquet at his first time of trying with his dessert ‘Give a Dog a Bone’.

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Great British Menu 2021

Great British Menu 2021: Oli Marlow on his winning...

Great British Menu 2021: Oli Marlow on his winning main course

by Henry Coldstream

19 May 2021

Oli Marlow discusses taking part in this year’s competition and his main course ‘Special Delivery’, which took him all the way to the banquet.

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Great British Menu 2021

Great British Menu 2021: Roberta Hall-McCarron on ...

Great British Menu 2021: Roberta Hall-McCarron on her winning fish course

by Henry Coldstream

18 May 2021

We chat to Great British Menu 2021 fish course winner Roberta Hall-McCarron about her experience on the show and her winning dish Maxwell’s Colour Wheel.

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Great British Menu 2021

Great British Menu 2021: Alex Bond on his winning ...

Great British Menu 2021: Alex Bond on his winning starter

by Henry Coldstream

17 May 2021

Michelin-starred Alex Bond discusses returning to the Great British menu kitchen for a second year running and his winning starter ‘The Founding Father’.

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Great British Menu 2021

Great British Menu 2021: the finalists

by Great British Chefs

17 May 2021

The regional heats are over and eight fantastic chefs have made it to the final. Take a look at who's representing each region in Great British Menu 2021.

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Great British Menu 2021

Great British Menu 2020: South West heat recap

by Howard Middleton

15 May 2021

The final regional heat of this year's Great British Menu competition sees the South West's best battle it out. Howard Middleton lets us know what went on.

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Great British Menu 2021

Ones to watch: Greg Anderson

by Great British Chefs

12 May 2021

After six years as head chef at Galton Blackiston’s Morston Hall, Greg Anderson is setting out on his own to open Meadowsweet with his partner Rebecca Williams, just down the road in Holt, Norfolk. He talks to Tom Shingler about what his new intimate restaurant-with-rooms is going to offer, sharing some of the more intricate recipes from his time at Morston Hall in the process.

Great British Menu 2021: South West heat preview

by Great British Chefs

10 May 2021

The final regional heat of Great British Menu sees the best of the South West compete. Take a look at which chefs are stepping up to the plate.

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Great British Menu 2021

Great British Menu 2021: North West recap

by Howard Middleton

8 May 2021

Howard Middleton keeps us up-to-date with how the chefs of the North West fared in the Great British Menu kitchen.

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Great British Menu 2021

20 years of The Cinnamon Club: Vivek Singh on the ...

20 years of The Cinnamon Club: Vivek Singh on the past, present and future of Indian food in the UK

by Tom Shingler

7 May 2021

Since 2001, The Cinnamon Club has smashed preconceptions about what Indian food could and should be. Tom Shingler talks to its chef and founder Vivek Singh about how the UK’s love affair with Indian cuisine has evolved and what it might look like in the years to come.

Everything you need to know about sherry

A beginner's guide to pairing sherry with food

by Great British Chefs

7 May 2021

Sherry is having a renaissance - the vast flavours in the many different varieties range from mineral and briny to raisin-sweet. Get to know more about this very special wine that's a favourite with chefs and pairs perfectly with both sweet and savoury dishes.

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Features

Twenty years of L'Enclume

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